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Use a cured ham with the skin on; boiling the ham will loosen the skin. The skin should be removed before roasting, exposing the fat layer, which should be scored. If you serve this ham hot for one meal, use the cold meat in salads, sandwiches and soups — it will keep well for a good seven days in the fridge.

Directions

1. Preheat the oven to 350° F. Place the ham, vegetables and sachet in a pan. Cover with cold water. Bring to a boil, and then simmer for 1-3/4 hours. Then lift the ham onto a board and cut away the skin.

2. A smooth layer of fat should be left on the ham. Score the fat with a sharp knife, first in one direction and then in the opposite direction, to make a diamond pattern.

DK - A Greener Christmas, 2008 Dorling Kindersley Limited

DK - A Greener Christmas, 2008 Dorling Kindersley Limited

Removing Skin From Boiled Ham

Preheat the oven to 350 degrees F. Place the ham, vegetables and sachet in a pan. Cover with cold water. Bring to a boil, and then simmer for 1-3/4 hours. Then lift the ham onto a board and cut away the skin.

Ham Studded With Cloves

Drizzling Honey Mustard Glaze Over Ham

Mix together the honey and mustard for the glaze. Drizzle the glaze evenly over the fat. Roast in the oven for about 45 minutes, basting with the glaze a couple of times, until the glaze is dark golden. Serve while warm or leave to cool.